Caribbean Pork and Mango Salad

4 Servings

Get a feel for the islands with this festive salad. Make the meal complete with cornbread muffins.


  • ¾ pound cooked pork roast, cut into ½-inch cubes*
  • 6 cups mixed greens
  • 11 5-ounce can black beans, rinsed and drained
  • ¼ red onion, halved and thinly sliced
  • 2 large ripe mangoes, peeled and cubed
  • ½ cup fruit-flavored vinaigrette dressing


  • In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Note: Use cubed Peppered Pork Roast. If mangoes are hard to find, use 2 8-ounce cans mandarin orange segments, drained. Or 1 26-ounce jar of mango slices, drained.